If you are inundated with garden produce right now (and isn’t that a wonderful thing!) or just enjoying the bounty from your local farmer’s markets; I hope you will enjoy this selection of harvest recipes from the archives. 🙂
(link includes recipe for Zucchini and Cheddar Fettuccini too.)
(read the recipe, for more about the name!) 😉
Happy Cooking! 🙂
PS: My apologies for the very small print and a bit of wonky formatting in some of these previous recipe posts. For some reason, WP wouldn’t allow me to update to a larger font when I tried to do that tonight. 😦
The quirks of WordPress, eh? 😉
A screenshot I took of the Hot New Releases in Vegetarian Cookbooks at Amazon.ca Kindle store, earlier today!
Number 2 in the Top 100! I’ll take it. 😉
Thanks to everyone who has already purchased:
Wow…you’ve made my day! 🙂
I don’t know about where you are, but here in Interior BC it’s COLD again! 😦
It was down to 1C late afternoon yesterday. For here, at this time of year, that is very cold.
I’m making a lot of soups as we wait out this current weather.
This is one: Slow Cooker Red Lentil, Chickpea and Coconut Soup, that I found over at the Kitchen Treaty blog. It’s nice and hearty. Full of healthy and delish ingredients and made in the slow-cooker. Can’t get much better than that.
Click through for the full recipe and to see another photo of this soup.
My photo above is an “action shot”. Look closely, you can see the steam rising and the soup bubbling. 😉
A few minor changes I made:
-I used 2 T. olive oil instead of butter
– 3 C. of pre-cooked chickpeas instead of canned type. Next time I’d cut back on the chickpeas, 2- 2 1/2 C. would be plenty IMO.
-I cooked soup on HIGH for 4 hours, instead of on LOW as the recipe is written.
Hope you enjoy the recipe, stay warm and let’s hope that SPRING arrives to stay and soon!
PS: How’s your weather and what’s your favorite soup?
Mine is Veggie Beet Borscht (click through for recipe)
I haven’t posted a recipe in a while but I HAVE been cooking and baking a lot. 🙂
Today is no exception. On the menu: Slow-Cooker Veggie Beet Borscht (new recipe from my upcoming cookbook), Bread Machine Rye and Fennel Bread (also from my upcoming cookbook) and Pineapple Cupcakes.
I’m getting hungry just typing this LOL. 😉
I’ve also been on a bit of a “muffin kick” .
I bought some wonderful organic blueberries at our local food co-op recently and made up a batch of yummy blueberry muffins.
These are from my cookbook: Not Just for Vegetarians and they include the goodness of oat bran in them.
Adding coconut to top them is an idea I got from another muffin recipe. You can skip this step if you don’t like coconut. But it does add a nice crunchy topping, without the calories of streusel- types of toppings, with extra sugar, butter….
See following page for complete recipe.
What’s your fav muffin and if possible, do include a link to the recipe!
Happy Weekend and Happy Baking! 🙂
I’ve been doing a lot of cooking in the past couple of weeks. It’s nice to be back into the kitchen with the cooler temperatures making cooking fun again.
This is an adaptation of a soup recipe from Not Just for Vegetarians for Cream of Cauliflower Soup.
The cauliflowers available at the local stores right now are incredibly large. This one yielded: a big pot of soup, lots of crudities to go with dip and a big batch of Veggie Curry.
I’ve added tarragon which I love to the recipe, nutmeg and sour cream and changed the method to make it easier and less dishes and pots to clean, than the earlier version.LOL I hope you enjoy it.
Cream soups are not the best subjects when it comes to photos, it actually looks tempting and elegant in reality and much better than the photo! And the taste and aroma, oh so yummmmy.
Happy Cooking and here’s the recipe: